Spring vegetable risotto

Fairlady
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (13)

60.00 ml butter
90.00 ml fresh chillies — 573
1.00 onion — finely chopped
400.00 g rice — arborio, uncooked
2.00 Litres stock — vegetable or chicken, hot
125.00 ml wine — dry white
6.00 black mushrooms — finely chopped
4.00 courgettes — baby, grated
2.00 carrots — finely chopped
1.00 lemon — zest only
5.00 ml salt and freshly ground black pepper — to taste
60.00 g parmesan cheese — freshly grated
30.00 ml fresh parsley — finely chopped
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Method:

1. Heat 45 ml (3 tbsp) butter and half the olive oil in a heavy-based saucepan until foaming gently. Sauté chopped onion until softened and golden in colour, about 5 minutes. Add the rice and fry, stirring constantly, until coated and yellow in colour.
2. Gradually add 150 ml (3/5 cup) hot stock and all the wine, stirring constantly with a wooden spoon. Allow rice to absorb liquid before adding the next small quantity of stock.
3. Meanwhile, heat remaining oil in a frying pan. Toss vegetables and lemon peel lightly in oil for 3 to 5 minutes, or until slightly softened and coated in oil.
4. Continue cooking and stirring rice until creamy and nearly tender, then add vegetables and seasoning. Cook, stirring, until cooked through, creamy and not runny.
5. Add Parmesan cheese, parsley and remaining butter. Stir for 1 to 2 seconds longer and serve in heated soup plates.



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